These are pretty easy to make, taste fantastic, and are super healthy. The only problem is that they disappear so quickly. I find they turn out best when prepared in a food dehydrator, but they can be made in the oven.
- 1 big bunch of kale
- 2 tbsp olive oil
- fine sea salt
Wash the kale and tear the leaves from the stems in pieces about the size of potato chips. Spin the pieces in a salad spinner to remove excess water. Assuming your bunch of kale was as big as the ones I get, you should have enough to fill the salad spinner two or three times. Set aside half the kale. Place half the kale in a really big mixing bowl. Sprinkle 1 tbsp olive oil over the kale and use one hand to rub the oil over the leaves. (This is much more effective than using a spoon, and will let you use less oil to get more of the salt to stick to the leaves.) Use your other hand to sprinkle generously with the salt, tossing the leaves to distribute it evenly. Spread the kale in your dehydrator or on a baking sheet in a single layer. Dehydrate for 6-8 hours, or bake for 10 minutes at 350ºF. If you are baking them, check frequently to make sure they don’t get too brown, and leave them in the oven with the door ajar as they cool. Dehydrating them keeps them nice and green, and produces a nice crunchy chip. Allow the chips to cool completely, then store in an airtight container. Repeat with second half of kale.
Recipes by Barb 